Grilled onions are so easy to make and go with any protein, but we especially love them with chicken! This grilled onion recipe brings out the sweet mild flavor of these onions and will remind you of french onion soup. I love cooking on the grill any time of year, but in the summer we cook a lot on the grill! Grilling is not just for meat, but it's also a great way to make phenomenal side dishes. Speaking of Chicken, Perdue asked me to share this recipe with you to celebrate summer grilling season. The process to make foil-wrapped grilled onions is really easy. Just peel and core your onion like an apple. Next, stuff the core of the onion with a beef bullion cube and butter then wrap in foil and grill for about 40 minutes.
The onions get soft and the bullion and butter are all melted into them. They become sweet and mild and have an amazing deep flavor. After I pull them off the grill I top them with parmesan cheese and let it melt all over the top.
Now let's talk about the best way to grill chicken! First, start with the right chicken. Many times you bring home chicken and it looks like it's been pumped up on steroids and one breast could feed 3 people. This is because it's often injected with salt water or chicken stock to appear bigger. When you grill these beastly breasts they end up burning on the outside before the inside gets cooked or they end up dry because you've had to cook them so long.
I always use Perdue's Perfect Portions. They are normal sized chicken breasts that are individually packaged in a zip-top bag so you can choose how many you want to use at a time. They also freeze really well. Because they are natural sized chicken breasts they cook evenly and don't burn before the insides are done. We just added a little of our favorite pork rub and grilled them on a low heat around 250 degrees. Low heat on your grill makes for grilled, not burnt, juicy chicken that is cooked all the way through. When the chicken was almost done we brushed on our favorite homemade BBQ sauce.